Sweet Cashew Cream
Have you ever had a cream sauce that was just heaven in your mouth? Well, multiply that feeling by ten if you are going to try this dairy-free sweet cashew cream. No joke. This recipe is to die for.
Not only is it extremely easy to make, using only SIX simple ingredients, but it is also plant-based, healthy, creamy, sweet, and versatile!
It has an ultra smooth consistency and tastes like a healthier, lighter version of cream cheese frosting…. YUM.
But before I blab on even more about this amazing recipe, let’s jump into the process of making it so you can try it out for yourself!
The great thing about this sauce is that it is so versatile!
It goes great on:
– stirred in oatmeal
– drizzled on granola
– as a fruit dip
– a healthy alternative to cream cheese frosting
– and many more!
You can add more water (a tablespoon at a time) if you would like a thinner consistency, but I found that the 1/2 cup of water is the perfect amount.
Pro tip (If you’re a cashew cream fiend like me): Soak a couple cups of cashews in water and then drain and store them in an airtight container for future use! Just make sure to use them up within a week or so, otherwise they get a little gummy.
Give this recipe a try and let me know what you think! I hope you like it as much as I do. And tell me, what else do you think this sweet cream sauce would go well with? Let me know in the comments below!
- 1 cup cashews
- 1/2 cup water + some for soaking
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp salt
1. Soak cashews in hot water for 20 minutes
2. Drain and rinse cashews
3. Add all ingredients to a blender and blend on high for 1 minute
4. Store your cashew cream in an airtight container in the fridge for up to 10 days
If you have a high-speed blender, soaking your cashews in hot water may not be necessary, but it does ensure that your cashews get a creamy consistency.